Sheet Pan Beef Kafta

Preheat the oven to 400°F (400°F) and line a large baking sheet with parchment paper.

In a large bowl, combine the ground beef, grated onion, chopped parsley, grated jalapeño, salt, black pepper, ground cumin, garlic powder, onion powder, and olive oil.

Mix the meat mixture thoroughly with your hands until all ingredients are evenly incorporated; avoid over‑mixing to keep the kafta tender.

Transfer the mixture onto the prepared baking sheet and spread it into an even rectangle about 1‑inch thick.

Using a sharp knife or a pizza cutter, score the rectangle into individual portions (approximately 6‑8 pieces) as shown in the reference video.

Bake the kafta in the preheated oven for 15 minutes, or until the edges are browned and the interior reaches an internal temperature of 160°F (160°F).

While the kafta bakes, prepare the yogurt sauce: in a small bowl, whisk together Greek yogurt, garlic sauce, lemon juice, and dried mint until smooth.

For the salad, combine equal parts fresh parsley and finely diced onion in a bowl; drizzle lightly with olive oil and season with a pinch of salt.

When the kafta is done, remove it from the oven and let it rest for 3 minutes; then sprinkle the salad mixture over the top and finish with a light dusting of sumac.

Serve the sheet‑pan kafta hot, accompanied by the prepared yogurt sauce on the side for dipping.